Poached Salmon with Olive Tapenade
Serves:
4
Difficulty:
Easy
Ready in:
30 minutes
- Poached Salmon
- 4 fillets of salmon
- 4 tbsp olive or rapeseed oil
- 350ml water
- 3 sprigs of thyme
- 1 lemon, sliced into wheels
- Cucumber Spaghetti
- 1 medium cucumber
- 2 tbsp olive or rapeseed oil
- 1 lemon juiced
- pinch salt and pepper to taste
- Tapenade
- 150g green olives
- 2 large garlic cloves
- 1 tsp thyme, chopped
- 2 tbsp olive or rapeseed oil
- pinch salt and pepper to taste
- Heat oven to 100C. To poach the salmon, mix the oil and water together and add to a cast iron or other thick bottom pan. Add the thyme and lemon and lay the salmon (skin side down) on top. Cook until salmon is cooked and tender (about 10-15 minutes).
- For the cucumber spaghetti, using a mandolin, spiraliser or other fine slicing tool, set to the fine setting and slice the cucumber into long fine strips. Mix with the lemon juice, oil and salt and pepper. Set aside for serving.
- For the tapenade, chop all the tapenade ingredients finely and drizzle with the oil to form a paste like consistency.
- Divide the spaghetti between four plates, top with the cooked salmon and serve with a small bowl or spoonful of tapenade.
This dish is great served with a warm grain salad - why not try the Bulgur Wheat salad?
